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Blue Cheese Chicken with Apple Chutney Sauce |
4 chicken breast fillets
¼ cup blue cheese
¼ cup ricotta cheese
2 tsps French mustard
¼ cup walnuts, chopped
¼ cup butter, melted
Apple Chutney Sauce
2 tbsps oil
1 leek (white part only), finely sliced<
2 cloves garlic, crushed
2 red apples, peeled, quartered, cored, and sliced
⅓ cup fruit Chutney
2 tbsps fresh chives, finely chopped
salt and fresh ground black pepper, to taste
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 1. Preheat Oven to moderate 350ºF/180ºC.
Using a small, sharp knife, cut a deep pocket in
each breast fillet. |
3. Place chicken in a shallow baking dish and brush
with butter. Bake for 20 minutes or until
cooked through and lightly browned, turning occasionally. Remove toothpicks. Place chicken
on a warmed serving platter and pour apple chutney
sauce around. |
 2.
Combine blue and ricotta cheese with mustard and
walnuts in a medium bowl; mix well. Spoon mixture
into pockets in chicken. Secure openings with
toothpicks. |
4.
Apple Chutney Sauce: Heat oil in a medium
heavy-based pan; add leek and garlic and stir over
medium heat for 2 minutes or until leek is tender.
Add apple; cook 2 minutes or until apple is tender.
Stir in chutney and chives, season to taste, stir
until heated through. |
Serves 4.
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